Cheesecake Fruit Tart with Shortbread Crust

4 from 1 vote

This simple cheesecake fruit tart recipe brings together a buttery crust, rich and creamy filling, and fresh fruit for the ultimate dessert!

Servings: servings

To make the tart, begin by preheating the oven to 350 degrees Fahrenheit.
In a mixing bowl, combine the all-purpose flour, powdered sugar, and salt. Mix the ingredients until smooth.
1 1/3 cup all-purpose flour, 1/3 cup powdered sugar, Pinch of salt
Melt the butter in a microwave-safe bowl for 1 minute or until fully melted. Add the melted butter and vanilla to the flour mixture, and mix with a wooden spoon until it comes together as a dough.
11 Tablespoons unsalted butter, 1 teaspoon vanilla
Press the dough into a 10-inch tart pan, ensuring it is evenly pressed down and comes up the sides. Bake for 18-20 minutes or until the crust is lightly golden brown. Let it cool completely.
In a mixing bowl, beat cream cheese and powdered sugar until it becomes creamy. Add ricotta cheese and heavy cream, and continue to beat until it reaches medium peaks, becoming light and fluffy. Mix in lemon zest and lemon juice until everything is well combined.
8 ounces room temperature cream cheese, 1 cup powdered sugar, 2 teaspoons lemon zest, 2 teaspoons fresh lemon juice, ½ cup whole milk ricotta, ½ cup cold heavy cream
Spread the mixture over the cooled shortbread crust.
Now, add your favorite fruits over the ricotta mixture.
To make the glaze, microwave jam and water for 30 seconds, then mix well. Brush the mixture over the fruit.
2 tablespoons apricot jam + 1 teaspoon water
Refrigerate the tart for 3-4 hours before serving.